The other day, over a nice cup of coffee, I was talking to a friend of mine who is French and she told me how much she loved a nice Tarte Tatin. Continue reading
Beetroot and Onion Tarte Tatin
Recipe for 6
Prep time: 35 min
Cook time: 45-50 min
300 g possibly small cooked beetroot (best if home made, but I didn’t have a choice as I couldn’t find fresh ones)
300 g red onions roughly the same size as the beetroot
2 tbsp olive oil
2.5 tbsp sugar
1 tsp thyme leaves + couple springs
1 tsp chopped rosemary leaves + 1 spring
4 tbsp balsamic vinegar
2 crushed garlic cloves
30 g butter
Salt and pepper
Butter shortcrust pastry 26 cm diameter
100 g fresh goat cheese
Heat oven at 200°C.
Put the onions in a pan and pour over boiling water to cover them. After 8-10 min remove the water and peel the onions. Cut them in half. Cut the beetroot into roughly the same size as the onions.
Heat the oil and butter (without browning) in a pan and add the onions and garlic to brown for 10-15 minutes. At mid cooking time add the beetroot to the pan and cook with the onions. Add in the vinegar, the sugar and the herbs. Cook until caramelized. Remove the pan from the heat, season with salt and pepper to taste. If your pan is not oven proof, transfer the vegetables to a round cake tin (without loose bottom). Place the rosemary and thyme springs in the centre of the pan (or cake tin) and evenly spread the onions and beetroot.
Trim the dough to a round shape if it’s too large. Delicately place it on the pan and tuck in the edges (you can help yourself with the thinner part of a teaspoon). Prick the dough with a knife and place in the oven until the crust is nicely brown for 25-30 min.
Remove the tart from the oven and leave to set for 5 minutes. Place a dish on top of the pan and flip it. Add the goat cheese either crumbled or like I did: cut into slices.